I’m sharing this very simple and super moist marble cake, an easy recipe I’ve been making for years. With its lovely chocolate and vanilla swirls, it instantly reminds us of childhood snack times. It’s a very simple recipe that you’ll succeed with even if you’re a beginner, and your children will love preparing it with you. It’s one of the must-have cakes in my home and for many people who have tried it. Besides being simple, it is very moist, light, and economical, making it perfect as a family cake.
It’s a classic you must have in your recipe book. It will become one of your favorite easy cakes to vary your afternoon snacks.
Super moist marble cake
Table of Contents
Tips and Tricks for a Successful Marble Cake
Choosing the pan: This is a large cake, so use a large savarin mold, a large loaf pan, or two medium ones for even baking.
Oil or butter: Using oil instead of butter results in a more airy and light cake, while butter gives a denser, tighter crumb. With oil, the cake stays moist longer, even in the refrigerator, unlike butter cakes which can become firm. You can, however, use butter if you prefer its taste.
Yogurt: It adds moisture and, if flavored, enhances the taste of your cake (vanilla, banana, pistachio…). You can also use plain yogurt, or replace it with orange juice or a drinkable yogurt.
Sugar and baking powder: Sugar and baking powder: I adjusted the measurements compared to what you see in the video. I used to add 2 ½ glasses of sugar (350 g / 12.3 oz) and 4 packets of baking powder, 7 g each (0.25 oz), because this cake is really big. These proportions are actually for 2 cakes. Some subscribers tested the recipe by reducing the sugar to 250 g (8.8 oz) and using only 14 g (0.5 oz) of baking powder, and the results were excellent.
soft and easy marble cake
You can also find an even more indulgent version in the image below and through the following link : French pastry chef François Perret’s marble cake with a chocolate rocher glaze! It’s simply the best, and I’m not the only one who thinks so. Even French pastry chef Christophe Michalak confirmed it during an interview. No need to go to the Ritz to taste it; you can easily prepare it at home.
Marble cake recipe on video
Ingredients:
For a large 26 cm (10 in) Bundt pan, 10 cm (4 in) high
Note: Find the printable recipe card at the end.
You can also use a glass for measurements, a tea glass with a capacity of 180 ml (6 fl oz).
- 6 eggs
- 250 g granulated sugar (8.8 oz / 2 glasses)
- 300 g all-purpose flour (10.6 oz / 3 glasses)
- 150 ml of oil (1 glass / 5 fl oz), the glass not filled to the top.
- 2 vanilla yogurts
- 14 g of baking powder (2 packets of 7 g / 0.5 oz each)
- 1 teaspoon of vanilla extract, or 2 packets of vanilla sugar, or some lemon zest
- 30 g of unsweetened cocoa powder (1 oz / 1/2 glass / ) To add to half of the batter
- 30 g all-purpose flour (1 oz / 1/2 glass). This flour will be added to the remaining half of the batter
Preparation Steps
Preheat the oven to 180 °C (350 °F) and grease a Bundt pan.
Whisk the eggs with the sugar and vanilla until the mixture triples in volume and becomes foamy.
Add the oil while continuing to whisk, then incorporate the yogurts and mix well to obtain a smooth batter.
Add the baking powder, mix, then incorporate 300 g (10.6 oz) of sifted flour and mix again.
Divide the batter into two equal parts in two mixing bowls. In one bowl, add 30 g (1 oz) of flour and mix. In the other, add the cocoa and mix well.
Pour half of the plain batter into the mold, then half of the cocoa batter. Cover with the remaining plain batter, then finish with the remaining cocoa batter to create beautiful marbled swirls.
Bake for 35 to 45 minutes. Check for doneness by inserting a skewer into the center of the cake: it should come out clean.
Unmold the cake by turning it onto a wire rack and let it cool completely before slicing.
How to Store this Easy Marble Cake?
Once your cake is completely cooled, simply place it in an airtight container and keep it at room temperature or in the refrigerator. It will remain moist for over a week.
If you wish to store it longer, you can wrap it with plastic wrap or aluminum foil, then freeze it for up to 3 months.
For convenient freezing, slice the cake and place the slices in an airtight container, separating each slice with parchment paper.
Suggested cake recipes to vary your snacks
Very Moist Marble Cake
INGREDIENTS
- For a large 26 cm 10 in Bundt pan, 10 cm (4 in) high
- You can also use a glass for measurements a tea glass with a capacity of 180 ml (6 fl oz).
- 6 eggs
- 250 g granulated sugar 2 glasses
- 300 g all-purpose flour 3 glasses
- 150 ml oil 1 glass , the glass not filled to the top.
- 2 vanilla yogurts
- 14 g baking powder 2 packets of 7 g / 0.25 oz each
- 1 teaspoon vanilla extract or 2 packets of vanilla sugar, or some lemon zest
- 30 g unsweetened cocoa powder 1/2 glass - To add to half of the batter
- 30 g all-purpose flour 1/2 glass. This flour will be added to the remaining half of the batter
PREPARATION
- Preheat the oven to 180 °C (350 °F) and grease a Bundt pan.
- Whisk the eggs with the sugar and vanilla until the mixture triples in volume and becomes foamy.
- Add the oil while continuing to whisk, then incorporate the yogurts and mix well to obtain a smooth batter.
- Add the baking powder, mix, then incorporate 300 g (10.6 oz) of sifted flour and mix again.
- Divide the batter into two equal parts in two mixing bowls. In one bowl, add 30 g (1 oz) of flour and mix. In the other, add the cocoa and mix well.
- Pour half of the plain batter into the mold, then half of the cocoa batter. Cover with the remaining plain batter, then finish with the remaining cocoa batter to create beautiful marbled swirls.
- Bake for 35 to 45 minutes. Check for doneness by inserting a skewer into the center of the cake: it should come out clean.
- Unmold the cake by turning it onto a wire rack and let it cool completely before slicing.
Thank you for your visit and your comments.